Yogurt bowl with mango and blueberry granola

Preheat the oven to 150°C. Mix the oats, almonds, seeds, cinnamon and salt in a bowl.

Warm the honey with the oil and pour it over the dry mixture. Stir until all the oats are lightly coated.

Spread it in a thin layer on a lined baking tray. Bake for 25 minutes, stirring halfway through so it browns evenly.

Remove and let cool completely on the tray: the granola turns crunchy as it cools.

Cut the mango into thin strips and mix it with the blueberries and the now-cold granola. Adding the fruit after baking keeps it from drying out or turning bitter.

To assemble each bowl, add a generous base of yogurt and top with two or three spoonfuls of granola. Scatter mango strips and blueberries over the top.

Finish with a drizzle of honey. Add the granola just before eating so it stays crunchy.

Leftover granola keeps in an airtight jar for up to three weeks, ready for breakfast on the days that follow.